Description
A comforting and creamy chicken and mushroom soup made effortlessly in a slow cooker.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 8 oz mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- In a slow cooker, add the chicken breasts, mushrooms, onion, and garlic.
- Pour in the chicken broth and season with thyme, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is cooked, shred it with two forks and return it to the slow cooker.
- Stir in the heavy cream and let it cook for an additional 30 minutes.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk.
- Feel free to add other vegetables like carrots or celery for extra flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American